Happy Wednesday, friends! We can’t believe it’s the end of December already—how did that happen? We hope you’ve all had an incredible Christmas and are still enjoying the holiday season.
Even though our bakery is known for being gluten-free, we’re asked all the time for dairy alternatives and dairy-free products. Gluten is not the only common sensitivity around here: dairy products can be incredibly aggravating for some people!
In an attempt to help you lovelies out, here’s a non-conclusive list of some of the more popular ways to substitute dairy products (and eggs!) out of your baking:
Plant-Based ‘Mylks’ in Place of Milk
Milk and cream are often common ingredients found in baking recipes, but they’re easily replaceable. There are tons of milk substitutes out there:
Almond Milk is a fabulous plant-based alternative with a silky texture and a nutty taste. As a bonus, it contains only 60 calories in one cup compared to 146 in whole milk.
Coconut Milk is known for its rich and creamy taste, thanks to its higher content of healthy fat (4.5 grams per cup). The lighter “beverage” version can be found in the dairy-free milk section at most grocery stores, or you can use the full-fat canned milk in place of cream. (Hint: the canned coconut milk works wonderfully in baking).
Hemp Milk is made from hemp seeds and contains a healthy 5 grams of protein and 3 grams of healthy fat. It also boasts an entire day’s recommended intake of omega-3 fats! Slightly nutty and quite earthy, a little goes a long way for flavor. We recommend combining it with coconut or nut milk to tone down this guy’s distinct flair.
Cashew Milk is similar to almond milk in taste, but it’s a little sweeter and creamier. (Which makes it a great dairy-free alternative when baking!) You can easily make raw creamy cashew milk in seconds with your blender: here’s how.
Chia or Flax Seeds in Place of Eggs
Chia seeds and water can be used as an egg replacement. So can flax! Here’s the low-down: combine one tablespoon of chia seeds OR ground flax seed with 3 tablespoons of warm water. This equals one egg. Stir mixture together and set aside for 5 minutes. When the time is up, stir one more time, and use as a replacement for one egg in a baking recipe. (2 tbsp. chia to 6 tbsp. water would equal 2 eggs, and so on…)
Please do note to use these “eggs” sparingly—replacing more than two in a recipe can result in a dense, gummy final product. We find they work great in cookie recipes, to help with that crisp edge and soft center.
Pureed Anything in Place of Butter
For a butter substitute, you can straight-up swap butter for a commercial vegan product like Earth Balance Buttery Spread, or you can use pureed avocado, pumpkin, applesauce, you name it.
Almost anything with a creamy texture can be used in place of butter when baking, but keep in mind that it will change the flavour of what you’re baking, and result in a slightly denser product.
Or, try olive oil in cakes! The lighter versions pair beautifully in vanilla and citrus cakes, and even more so with chocolate. Nom…
Have more questions? Leave a comment below and we’ll get to you as soon as we can! And remember, if you want to grab and go, we’re open 6 days a week, and we’re here early.
For full contact details, visit our website.
The Polly Fox xo
PS: if you’re wondering if your child may have a dairy sensitivity, visit HERE.